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[DeejayDebi]

Welcome aboard Scotty! Fancy meeting you here. This is a great forum with wonderful members all willing to share their experiences. This is where I generally am when I am not on my forum or facebook.

You seem to prefer cheeses I don't have much interest or experience with. I am one of the few people here that consider mozzarella a simple cheese to make if you take you time and are patient.

JMB - High Temperature Cheeses are generally much lower in moisture and don't "melt" or loose their fats when used in application where heat is applied - as Scotty mentioned smoking sausages. It probably would seem strange to most people that you would deliberately want to make a cheese that won't melt - but pictures a nice bratwurst where the cheese doesn't end up in the pot or on the skillet but stays in the sausage?

[scotty]

I dont think i know you DJ.

[scotty]

I didnt quit the fetadea. we are  just finishing a load of bacon  then the  rubens with our  nieghbors are  next with the corned beef that is still in the brine.
  i have  gotten  encouragement here and after the feta i will try a hard cheese  finally.